Save A quick and crispy pizza made with a tortilla wrap as the base and customizable pantry toppings—perfect for a speedy, satisfying meal.
I first tried making tortilla pizzas on a busy weeknight when I wanted the flavor and comfort of pizza without waiting for dough to rise. It instantly became a fun kitchen staple for us—even picky eaters love customizing their own toppings!
Ingredients
- Base: 2 large flour tortillas (8–10 inch)
- Sauce: 1/2 cup (120 ml) tomato passata or canned tomato sauce, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, salt and pepper, to taste
- Cheese: 3/4 cup (75 g) shredded mozzarella cheese, 1/4 cup (25 g) grated parmesan cheese (optional)
- Pantry Toppings (choose any combination): 1/4 cup (35 g) canned sliced black olives, drained, 1/4 cup (30 g) jarred roasted red peppers, sliced, 1/4 cup (30 g) artichoke hearts, drained and chopped, 2 tablespoons sun-dried tomatoes, chopped, 1/4 cup (35 g) canned corn, drained, 1/4 cup (35 g) canned mushrooms, drained and sliced
Instructions
- Preheat Oven or Skillet:
- Preheat your oven to 220°C (425°F) or set a skillet over medium-high heat.
- Prepare Tortilla Base:
- Place each tortilla on a baking sheet or oven-safe skillet.
- Mix Sauce:
- In a small bowl, mix the tomato passata with olive oil, oregano, garlic powder, salt, and pepper.
- Apply Sauce:
- Spread a thin layer of sauce over each tortilla, leaving a small border around the edges.
- Add Cheese:
- Sprinkle mozzarella and parmesan cheese evenly over the sauce.
- Add Toppings:
- Top with your choice of pantry toppings.
- Bake or Cook:
- Bake for 8–10 minutes, or until the edges are golden and crisp and the cheese is melted. (Alternatively, cook in a skillet for 3–4 minutes per side, covered, until cheese is melted and base is crisp.)
- Cool and Serve:
- Remove from oven, let cool for 1 minute, then slice and serve immediately.
Save My kids love making tortilla pizza nights into a DIY toppings bar. Everyone gets their favorite mix and no one complains about dinner!
Required Tools
Baking sheet or oven-safe skillet, small bowl, spoon or spatula, knife or pizza cutter.
Allergen Information
Contains gluten (tortilla), milk (cheese), and possibly sulfites (jarred/canned vegetables). Always check ingredient labels for allergens if unsure.
Nutritional Information (per serving)
Calories: 335, Total Fat: 16 g, Carbohydrates: 36 g, Protein: 13 g
Save Quick to prepare and fun to customize, this tortilla pizza will become a regular in your meal rotation. Enjoy every crispy bite!
Recipe Help & Answers
- → What type of tortilla works best as the base?
Large flour tortillas (8–10 inch) are ideal for creating a crisp and sturdy base that holds toppings well during baking or skillet cooking.
- → Can I use different sauces besides tomato passata?
Yes, pesto or other tomato-based sauces can be used to add unique flavors and keep the dish fresh and satisfying.
- → How do I ensure the tortilla gets crispy?
Brush the tortilla lightly with olive oil before adding toppings. Baking at a high temperature or cooking in a skillet covered helps achieve a golden, crisp texture.
- → Are there vegetarian and non-vegetarian topping options?
Yes, the pantry toppings include vegetables and cheeses by default, but adding canned tuna, cooked sausage, or pepperoni can easily create a non-vegetarian variation.
- → What are some suitable side dishes or pairings?
A fresh green salad or a sprinkle of chili flakes complements the dish well. It also pairs nicely with a light Italian red wine.
- → Can this dish be cooked without an oven?
Cooking the tortilla pizza in a skillet over medium-high heat for a few minutes per side is a quick alternative to baking, ensuring melted cheese and a crisp base.